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Uncle Dusty's Onion Soup


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This recipe is my wife's Uncle Dusty's recipe... I don't know why he was called Dusty.  His real name was Richard, and he didn't like being called D*ck, so sometime when he was in the Airforce he got the nickname Dusty...  He wasn't always appreciated by many in the extended family, but everyone LOVED his food.  He loved our family very much though and before he passed (years ago) hand wrote our favorite recipes for us.  It is with great pride that I am able to recreate them because you always think of that person when enjoying that meal, and I am happy to share it with all of you!  The wife and kids actually requested I make this for today so I thought I would post it here as well.  It is SUPER EASY - the worst part is the chopping the onions.... but only when I forget to put them in the fridge overnight and then burn a candle near where you are cutting them!

Note - this is the ACTUAL recipe, but I usually end up doubling it so I can share it with others.  This also freezes well!

ALSO, you are making it the night before so it can sit in the fridge overnight!

8 medium to large vidalia sweet onions

4 cans (14.5 ounces per can) of beef broth (again this is the ORIGINAL recipe - I usually buy a close equivalent of the larger "boxes" - Swanson, I think?, but it doesn't really matter too much.... I think I end up with maybe an extra few ounces being dumped in, but not a big deal)

1/4 POUND butter (8 tablespoons.... one stick)


4 beef cubes


Shredded mozzarella cheese

So, here's what ya do... You'll need a BIG pot.

Cut the onions - traditional recipes for onion soup will tell you to cut them into "rings" - but when eating I always hated having the "dangling" large rings from my spoon so  I will cut those "rings" in half.  No loss of taste and it makes it easier to eat!  Anyways, thin slices, either halved or quartered. 

Start melting the butter - on a burner numbered 1 thru 10 I usually put it on a 6 or 7

Once the butter is melted about halfway dump all of the onions in there and leave it on the heat until the onions are CLEAR stirring occasionally - so you're not going to stand there stirring constantly... wait a few minutes and just stir the onions making sure to bring the ones from the bottom to the top.   The whole process should take 15+ minutes just remember to stir gently so you aren't mangling the onions.

Ok, remember when I said you'll need flour?  How much?  Depends.  All of the liquid in the onions was just brought out and you're essentially just making a roux with that liquid and the onion mixture.  When I double the recipe I do it by handfuls and usually end up with maybe a cup's worth.... just remember, you can always add more, but can't really take it away!  Anyways, add the flour and stir gently so you aren't mangling the onions.  When there really isn't any more liquid in there and the flour isn't "lumpy" you're good.

Add the beef broth - just dump it in and stir you'll get clumpy onion and flour parts.  It's ok, they'll break up.

Take the FOUR beef cubes and dissolve them into TWO cups of HOT water (technically you can do it in any temperature, but they dissolve easier in hot water....) Dump that into the pot.


Bring to a boil


You want it to go at a low boil for a bit, and have the level of soup drop down.  I can't really tell you how much.  It will just LOOK and start to taste right - I say start because once it cools you're going to refrigerate it overnight.... It just tastes better then.  Also, HOT BOILING SOUP IS HOT....don't hurt yourself!  I left it go at the low boil for about 20 minutes and it dropped down maybe half an inch.  You're still stirring it every few minutes

Let it cool (I just move it to another burner and let it cool for an hour...) then move to you're refrigerator - just put the whole pot in and let it sit overnight.

When you're ready to serve it pull it out maybe an hour before, let it warm up for maybe 10 minutes, then put it on the burner and bring it back up to temp, stirring occasionally.

Usually I will serve this with a loaf of homemade bread for dinner, makes for a perfect cool fall or winter meal!

The way we will serve is is to put out a bowl of croutons and a bowl of shredded mozzarella cheese and let people put in what they want in their own bowl of soup, by the time you are done buttering the bread your cheese should be melty and your croutons should be absorbing the soup!

Easy enough that even @Loki and @Hellen can make it ;) 

Edited by Snoopy
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